Manager III (Pool Posting, Location To Be Determined)

Cherry Creek

About The Position

The Kitchen Manager III oversees kitchen operations to ensure students are served nutritious and attractive meals in a clean, caring atmosphere. The role is responsible for food safety and sanitation practices, compliance with program regulations, development of kitchen staff, and positive community relations with school and community clientele as directed by the supervisor. The work location may change to meet organizational needs. The manager performs Kitchen Manager duties across customer service, food preparation and service, cashiering, and sanitation; works with the supervisor, chemical company, and staff to meet health department standards and follow HACCP, USDA, and health department requirements; and submits orders, inventory, maintenance and repair requests, and production sheets to the central office. The role supervises and trains up to approximately eight employees, assigns and follows up on work, handles revenue procedures and protected student eligibility information, and manages $15,000 to $25,000 in inventory. The manager also carries out supervisor and leadership directives, attends required meetings and training, drives and delivers to satellite locations as needed, and shares department communications with kitchen staff.

Requirements

High School Equivalency (HSE) diploma.
One year of professional work experience.
Valid Colorado Driver’s License.
Proficiency in English, including the ability to read, write, and speak fluently.
ServSafe certification required within the first year of hire.
Criminal background check and fingerprinting required.
Able to meet the position’s physical requirements, including medium work strength and lifting or carrying up to 50 pounds.

Nice To Haves

Experience working in the public sector, specifically public education.
Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds.
Racially conscious and culturally competent, with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement.
One to two years of experience as an Assistant Kitchen Manager, Manager, or Restaurant Manager.

Responsibilities

Complete Kitchen Manager duties, including food preparation, serving, cashiering, sanitation, and customer service.
Work with the supervisor, chemical company, and staff to meet health department sanitation standards and follow HACCP, USDA, and health department regulations.
Submit food and non-food orders, inventory, maintenance and repair requests, and production sheets to the central office as required by program regulations.
Supervise and train approximately up to eight employees.
Delegate assignments and ensure work is completed on time and in compliance with food safety regulations.
Carry out supervisor and leadership directives and participate in required meetings, trainings, and professional development.
Drive and deliver to satellite locations as needed.
Follow department revenue-handling procedures, protect student eligibility information, and manage $15,000 to $25,000 in inventory.
Stay current with district and department communications and share information with kitchen staff in a timely manner.
Notify the supervisor of personnel issues while maintaining confidentiality.
Perform other duties as assigned or requested.